Olive Oil Flatbread adapted from Debra Krasner’s flatbread recipe in her book “The Flavours of Olive Oil”.
Super Easy to Make and to Customise with Different Flavourings. And remember you can find delicious cold pressed extra virgin olive oil here in Provence, so give these a try whilst you are here.
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Italian
Keyword: multi-cuisine
Servings: 4 2 per person
Equipment
- heavy-based frying pan or griddle
- Rolling Pin
Ingredients
- 2 cups unbleached plain flour
- 1 tsp sea salt good quality
- 1/2 tsp baking powder additive free
- 1/3 cup olive oil extra virgin
- 2/3 cup warm water
Instructions
- In a bowl add flour, salt, and baking powder, mix then combine the olive oil
- Add the water and using a rubber spatula combine well to form a soft ball of dough
- Cover with a kitchen cloth and leave to rest for 30 minutes
- Flour your counter with a mixture of semolina and flour
- Transfer to your counter and sprinkling with some flour/semolina form the very soft dough into a sausage shape
- Cut into 8 pieces and form into little balls
- Place one rolled out circle on your ungreased pan or griddle
- On a well-heated pan/griddle cook one flatbread until a little puffed and speckled on one side
